I adapted this recipe from a magazine I was reading at my Acupuncture’s office. It was about healthy eating, yada, yada. Blah! I mean, don’t get me wrong —I’m all for healthy eating but the recipe was basically whole wheat pasta, pine nuts, lemon zest/juice, collard greens, garlic and Pecorino Romano cheese. The recipe didn’t sound all that great to me but the picture sure looked fantastic. So I decided to make it but I tailored it to my liking. This one is a winner, will be making more of it soon. Happy Friday!
- 4 ounces of Spanish chorizo, casings removed and diced
- olive oil for cooking
- 3 cloves of garlic, finely chopped
- 1/4 teaspoon of red pepper flakes, crushed (using the tip of your fingers)
- 1/2 cup of white wine (I used a Sauvignon Blanc)
- 1 bunch of green chard, ribs removed and chiffonade
- 1 (16 ounce) package of whole wheat spaghetti, cooked to al dente and drizzled with olive oil so it doesn’t stick; save ~1/4 cup of pasta water before draining
- 1/2 cup of grated parmesan cheese
- fresh Italian parsley, finely chopped
- parmesan cheese, shaved for garnish
In a large high sided skillet over medium heat add a little bit of olive oil and chorizo. Cook until chorizo renders some fat and is slightly crispy. Add garlic and red pepper flakes, cook for about 1-2 minutes. Then pour the white wine and let it bubble and reduce, about 2 minutes. Add green chard and then turn down the heat. Green chard will cook quickly since it was chiffonade. Add spaghetti and grated parmesan cheese. Toss pasta to combine and then add a bit of pasta water to bind everything. At this point the pasta is ready. Check for seasoning before serving. Garnish with chopped parsley and shaved parmesan cheese.